Nut-Free Broccoli Almond Soup
Creamy, comforting, and bursting with flavor, this Nut-Free Broccoli Almond Soup offers all the nutty goodness you love without any actual nuts! Instead, a hint of almond extract mimics the classic flavor, while rich unsweetened coconut cream delivers a luscious texture. Packed with wholesome ingredients like fresh broccoli, celery, and a touch of potato for natural thickness, this dairy-free and allergy-friendly soup is as nourishing as it is delicious. Nutritional yeast adds a subtle umami kick, while a splash of lemon juice brightens every spoonful. Ready in just 45 minutes, this vegan-friendly twist on broccoli almond soup is perfect for weeknight dinners or meal prep. Serve it with crusty bread or a side salad for a satisfying, nutrient-packed dish that will quickly become a favorite!
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 2 stalks Celery, chopped
- 1 medium Potato, peeled and diced
- 4 cups Chicken or vegetable broth
- 1 tablespoon Lemon juice
- 3 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Almond extract
- 0.5 cup Unsweetened coconut cream
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and chopped celery, and sauté for an additional 2 minutes until fragrant.
Stir in the diced potato and cook for another 5 minutes, stirring occasionally.
Add the broccoli florets and pour in the broth. Bring to a gentle boil, then lower the heat and let it simmer for 15 minutes, until the vegetables are tender.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the mixture to a countertop blender in batches and blend until smooth, then return it to the pot.
Stir in the lemon juice, nutritional yeast, salt, black pepper, almond extract, and unsweetened coconut cream. Mix well until all ingredients are fully incorporated.
Taste and adjust seasoning with more salt and pepper, if necessary.
Reheat the soup over low heat until warmed through, ensuring not to let it boil.
Serve hot, garnished with extra broccoli florets or a swirl of coconut cream.
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6025 mg | 262% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 19.6 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2212 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
